Carrot and Cauliflower Purée

Photo by Quentin Bacon for Condé Naste Traveller

from Ina Garten’s Make It Ahead

submitted by Kathy Lindenbaum

preparation time: 1 hour

serves 5 to 6

Kosher salt and freshly ground pepper

1 medium head cauliflower, core removed, and cut into florets

1½ pounds carrots, unpeeled and cut into 1-inch chunks

2 to 3 ounces (½ stick) good, salted butter

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the cauliflower and boil for 20 minutes, until the cauliflower is very tender. Remove the cauliflower to a bowl, using a slotted spoon or strainer. Add the carrots to the boiling water and cook for another 20 minutes, until very tender.

Drain the carrots and add them to the cauliflower. (Do the vegetables separately, light-colored vegetables first, since they might not cook in the same amount of time.) Place a food mill fitted with the medium disk over a large saucepan and process the vegetables into the pan.

Or purée all in a food processor, but do so in small batches so you don’t overwhelm the processor.

Meanwhile, melt the butter in a small (8-inch) sauté pan over medium-low heat and cook until the milk solids in the pan turn golden brown. Watch the butter carefully because it will turn black very quickly! Whisk the browned butter plus 2 teaspoons of salt and 1 teaspoon of pepper into the vegetable purée. Taste for seasonings, reheat over low heat, and serve hot.

Make It Ahead: Prepare completely and refrigerate for up to 4 days. Reheat over low heat on top of the stove.